Its A Bloody Orange Meringue Pie Recipes

Steps:

• In a large bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack., For filling, combine the sugar, cornstarch and salt in a saucepan. Whisk in orange juice and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in the lime juice, orange zest and butter. Pour hot filling into pie crust., For the meringue, beat egg whites in a bowl until foamy. add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to crust., Bake at 350° for 12-15 minutes or until golden. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more.
• In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and stir in butter and orange zest. If desired; stir in diced orange segments. Pour into prepared pie crust, cover with plastic wrap, and set aside to cool.
• When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust.
• Bake in preheated oven until meringue topping is golden brown, about 15 minutes.

Steps:

• Prepare the crust: On a lightly floured surface, and using a lightly floured rolling pin, roll pie dough into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie pan (not deep dish); fold the edges over and crimp them together. Prick crust all over with a fork and chill in freezer for 30 minutes until frozen. (Cover with plastic if freezing for longer than a few hours. Well wrapped, it will last in the freezer for up to a month.)
• Heat oven to 425 degrees. Line chilled crust with foil, fill with pie weights or dried rice, then bake for 12 minutes. Remove foil, lower oven temperature to 350 degrees, and bake until pale golden, 10 to 16 minutes longer. Transfer to a rack to cool while you prepare the filling. (Leave the oven on if baking the pie immediately.)
• In a heavy saucepan, whisk together egg yolks, egg and sugar. Stir in the orange and lemon juices, zest and salt. Add pieces of butter and cook, whisking constantly, over medium-low heat until the mixture thickens enough to coat a spoon, about 7 to 9 minutes. An instant-read thermometer should register 180 degrees. Inspect the filling: If you think there are any coagulated bits of egg, strain through a fine-mesh sieve into a clean bowl.
• Pour filling into pie crust and return to the oven to bake until filling is set (it should jiggle only slightly in the center), about 18 to 40 minutes. (Pies prepared in glass and ceramic dishes can take much longer to bake than those prepared in metal dishes. Don't give up: The curd will eventually set.) Remove pie from oven and increase oven temperature to 400 degrees for baking the meringue.
• As the filling bakes, make the meringue: Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Using a large metal bowl, whisk together egg whites, sugar, cream of tartar and salt. Set the bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat.
• Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick, fluffy and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
• Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design if you like, and bake until lightly browned, about 8 to 12 minutes.
• Allow to cool completely and top with more orange zest before serving.

Steps:

• Crust.
• Sift together the flour, salt, sugar and pecans.
• Add the thinly sliced cold butter into the flour mixture and blend until it looks like coarse meal.
• Sprinkle the ice water over the mixture and using a fork stir until a dough ball forms. If you require a little more water -- use it.
• Wrap the dough ball in wax paper and chill for 1-2 hours.
• On a lightly floured surface, roll the chilled dough out into a circle a bit larger than your pie pan.
• Carefully place dough into pie pan.
• Trim the dough about 1/4 inch above the rim of the pan.
• Please remember to prick the bottom of the crust all over with a fork and chill in the fridge for an additional 1/2 hour.
• Bake the crust in a preheated 450 degree oven for 10 - 15 minutes, then remove and allow to cool on rack.
• Filling.
• Preheat your oven to 350 degrees.
• Add your favorite raspberry preserves to the bottom of the cooled pecan crust.
• Mix the egg yolks, condensed milk, orange juice, and orange rind together, blending well.
• Pour the orange mixture into the prepared crust.
• Meringue.
• In a large bowl beat the egg whites and the cream of tarter together until soft peaks form.
• Gradually add the sugar, a little at a time, beating well until the eggs are stiff but not dry.
• Spread the meringue on top of the orange filling making sure to seal the edges.
• Bake in a 350 degree oven for 12-15 minutes or until golden brown.
• Watch your pie so that the meringue doesn't burn.
• Once the pie has cooled, chill for several hours and ENJOY!

Steps:

• Preheat oven to 400°f.
• In a medium sized pot, mix 1/3 cup sugar, 2/3 cups sugar substitute. Over medium heat, gradually stir in cornstarch, water, orange juice, and egg yolk.
• Stir mixture until it boils and thickens. Let boil one minute and remove from heat.
• Stir in margarine, 1 tbs orange zest, and lemon juice.
• Pour hot mixture into pie shell and set aside.
• In an electric mixer, combine 3 egg whites and cream of tartar. Mix until slightly frothy, then add 2 tbs sugar, 4 tbs sugar substitute, and vanilla extract.
• Mix on high until meringue is stiff.
• Scoop meringue gently onto cooling pie filling. Pull meringue gently to the edge of pie shell to prevent shrinking away from the shell when fully cooled.
• Decorate as desired with extra meringue.
• Bake about 8 minutes or until meringue is golden brown.
• Garnish with remaining 1 tbs of orange zest.
• Allow pie to cool for at least one hour. Slice and enjoy!

Steps:

• In a 2- to 3-qt. saucepan, combine sugar, cornstarch and salt. Using a wire whisk, gradually blend in orange juice until smooth. Add egg yolks and blend thoroughly. Add lemon juice and butter. Cook on medium heat, stirring constantly, and gradually bring to a boil. Reduce heat as mixture begins to thicken. Boil slowly for 1 minute. Remove from heat; stir in peel. Pour hot filling into pie shell. Let stand, allowing a thin film to form on top.
• Meanwhile, for meringue, beat egg whites in a small bowl until foamy. Add cream of tartar; beat on high until soft peaks form. Reduce speed to medium; add sugar gradually, about 1 tablespoon at a time. beat on high until stiff and glossy.
• Spoon meringue around edge of filling. Using a spatula, push meringue gently against inner edge of crust, sealing well. Swirl meringue into center of pie.
• Bake at 350°F for 12-15 minutes or until meringue is golden brown. Cool on wire rack at room temperature for 2 hours before serving. To cut, use a sharp knife dipped in hot water.

Steps:

• Preheat oven to 400°.
• In saucepan combine sugar and cornstarch.
• Combine egg yolks, orange juice and water; stir gradually into sugar/cornstarch mixture in the pan.
• Cook stirring constantly over medium heat until mixture thickens and boils.
• Boil 1 minute, stirring constantly; stir in butter, lemon juice and the peel.
• Immediately pour into pre-baked pie shell.
• Cover completely with meringue-carefully sealing to the edges.
• Bake about 10 minutes or until meringue browns lightly.
• Cool on wire rack out of drafts.

Steps:

• In saucepan, mix sugar and cornstarch.
• Gradually add orange juice, while heating over medium heat.
• Stir until thickened. Boil one minute.
• Take 1 cup of hot mixture and mix with egg yolks.
• Return the egg yolk and sugar mixture to saucepan.
• Stir well and boil one more minute, stirring constantly.
• Blend in butter and pour into pie shell.
• Meringue: Beat egg whites and cream of tartar with electric mixer until frothy. Add sugar, one Tbsp at a time until meringue is thick and has a glossy appearance.
• Spoon meringue on top of pie and bake for 10 minutes at 375°.
• Allow to cool to room temperature and serve or if you would like it cold, refrigerate for 4 hours before serving.